Best 4 Roast Chicken With Broiled Vegetable And Bread Salad Recipes

Indulge in a culinary journey with our tantalizing roast chicken, a flavorsome masterpiece complemented by an array of irresistible sides. Delight your taste buds with juicy, succulent chicken roasted to perfection, absorbing a symphony of herbs and spices. Immerse yourself in the vibrant medley of vegetables, expertly broiled to retain their natural sweetness and vibrant colors. Savor the delightful crunch of the bread salad, a harmonious blend of textures and flavors. Prepare to be captivated by this feast for the senses, a perfect centerpiece for any occasion.

Here are our top 4 tried and tested recipes!

ROAST CHICKEN WITH BROILED-VEGETABLE-AND-BREAD SALAD

Roast Chicken with Broiled-Vegetable-and-Bread Salad image

It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature, or as leftovers.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 2h

Number Of Ingredients 12

Ingredients

1 whole chicken (3 1/4 to 3 1/2 pounds)
Coarse salt and freshly ground pepper
6 fresh thyme sprigs
Extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon capers, rinsed and chopped
4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
1 garlic clove, halved
2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
2 red bell peppers, quartered lengthwise and seeded
3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)

Steps:

Sprinkle chicken with 1 tablespoon salt, and season with pepper. Stuff thyme under skin of breast and thighs and in cavity. Let chicken stand at least 1 hour (or refrigerate up to 24 hours, and bring to room temperature) before roasting.
Preheat oven to 475 degrees. Place a baking dish or ovenproof skillet just large enough to fit chicken in oven 5 minutes. Pat chicken dry, then place breast side up in hot baking dish. Roast, rotating dish and basting once, until skin is golden and chicken is 160 degrees in the thickest part of thigh, 40 to 45 minutes. Let rest at least 15 minutes, then carve.
Skim fat from juices in baking dish. Pour remaining juices (about 2 tablespoons) into a measuring cup; add oil to come to 1/4 cup. Whisk in lemon juice and vinegar. Add capers and 1 teaspoon salt; season with pepper.
Preheat broiler. Drizzle bread slices with oil. Toast until browned on both sides. While warm, rub with cut sides of garlic. Tear into bite-size pieces, and place in a bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to coat. Spread onto 2 rimmed baking sheets; broil about 8 inches from heat source until browned and tender, 10 to 12 minutes, flipping halfway through. Cut into bite-size pieces, and add to bowl. Add Swiss chard, toss all together, pour on three-quarters of the dressing, and toss again. Transfer to a platter, and top with chicken. Serve remaining dressing on the side.

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Roast Chicken With Bread and Arugula Salad image

Provided by Ina Garten

Categories main-dish

Time P1DT1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 (4- to 4 1/2-pound) whole chicken, preferably Bell & Evans
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
1/2 teaspoon freshly ground black pepper
3 to 4 (3/4-inch-thick) slices country bread
Good olive oil
Arugula Salad, recipe follows
1/4 cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/2 cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Steps:

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
Place the arugula in a large bowl, add the vinaigrette, and toss well.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons image

This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.

Provided by Melissa Clark

Categories dinner, main course

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2-inch thick
1 tablespoon extra virgin olive oil, more as needed
2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more as needed
1 4- to 5-pound chicken, patted dry
1 garlic head, sliced in half horizontally, through the cloves
1 bay leaf
1/2 lemon
1/2 bunch thyme sprigs

Steps:

Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

ROASTED CHICKEN SALAD

Roasted Chicken Salad image

Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

1 cup pecan halves (about 3 ounces), broken in half lengthwise
1 whole roasted chicken (about 3 pounds), skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, strings removed and thinly sliced
8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Coarse salt and freshly ground pepper
Sour Cream Dressing

Steps:

Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.

Tips:

Choose the right chicken: Opt for a whole chicken that is free-range and organic for the best flavor and quality.
Prep your chicken: Pat the chicken dry with paper towels before seasoning and roasting to ensure crispy skin.
Season liberally: Use a generous amount of salt and pepper to season the chicken inside and out for maximum flavor.
Roast at high heat: Roast the chicken at a high temperature (425°F) for the first 30 minutes to achieve a golden brown and crispy skin.
Baste the chicken: Baste the chicken with melted butter or olive oil every 20 minutes to keep it moist and flavorful.
Cook to the right temperature: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F before removing it from the oven.
Let the chicken rest: Allow the chicken to rest for 10-15 minutes before carving to let the juices redistribute throughout the meat.
Roast the vegetables: Toss the vegetables with olive oil, salt, and pepper, and roast them at a high temperature (425°F) until tender and slightly charred.
Make the bread salad: Combine the bread cubes, tomatoes, cucumbers, red onion, and parsley in a bowl and drizzle with a vinaigrette dressing.

Conclusion:

This recipe for roast chicken with broiled vegetable and bread salad is a delicious and versatile dish that is perfect for a weeknight dinner or a special occasion. The chicken is roasted to perfection, the vegetables are tender and flavorful, and the bread salad is a refreshing and light accompaniment. With a few simple tips and a little bit of effort, you can easily create a restaurant-quality meal at home.